Extra Crispy Buffalo Chicken Sandwich

A bold and ultra-crispy Buffalo chicken sandwich with serious crunch and fiery flavor—perfectly stacked on a toasted brioche bun with cool ranch or blue cheese dressing.

Yields: 4 sandwiches
Prep Time: 15 minutes
Cook Time: 25 minutes
Special Equipment: pan for frying

Ingredients

• 4 boneless, skinless chicken breasts

• 1 cup buttermilk

• 1 tablespoon hot sauce (optional, for marinade)

• 1½ cups all-purpose flour

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon paprika

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon cayenne pepper

• 2 eggs, beaten

• 1–2 cups vegetable oil (for frying)

• ½ cup Buffalo sauce (such as Frank's RedHot)

• 2 tablespoons unsalted butter

• 1 tablespoon honey

• 4 toasted brioche buns

• Lettuce

• Sliced pickles

• Sliced tomatoes

• Ranch or blue cheese dressing

Directions

1. Marinate the Chicken: In a bowl, combine buttermilk and hot sauce. Add chicken breasts and marinate in the refrigerator for at least 30 minutes, up to 2 hours.

2. Set Up Breading Station: In one bowl, combine flour with garlic powder, onion powder, paprika, salt, black pepper, and cayenne. In another bowl, beat the eggs.

3. Bread the Chicken: Dredge each marinated chicken breast in the flour mixture, dip into beaten eggs, then dredge again in the flour mixture. Let coated chicken rest for a few minutes so the crust can set.

4. Fry the Chicken: Heat oil in a skillet or deep fryer to 350°F (175°C). Fry chicken for 6–8 minutes per side, or until golden brown and internal temperature reaches 165°F. Drain on paper towels.

5. Make the Buffalo Sauce: In a small saucepan, melt butter. Stir in Buffalo sauce and honey (if using). Simmer briefly and remove from heat.

6. Coat the Chicken: Toss the fried chicken breasts in the Buffalo sauce until evenly coated.

7. Assemble the Sandwiches: Spread ranch or blue cheese dressing on the bottom bun. Top with Buffalo chicken, lettuce, pickles, and tomato if desired. Finish with the top bun.